Tuesday, 26 February 2013

Last Sunday I had my first raw food
workshop. A pleasant afternoon, at the Bem-me-quer restaurant, here
in Lisbon, learning new skills with Marcia Almeida.

Raw food, also known as living food,
defends that the enzymes that we get from eating raw foods are more
beneficial to our health.

Based on a balanced combination between
raw foods and sprouted, raw food acts as a food therapy that
promotes health and vitality.

I really like raw food and though I
prepare much more raw dishes when the days are hot, juices and
vegetable milk are part of my daily menu.

Sunday's inspiration was not afraid of
the cold we were having here in Lisbon, on the contrary, it
seemed to guess, with some ansiety, the wonderful afternoon I was about
to spend in the workshop. That energy I was feeling moved me to
prepare some fermented vegetables wich are very rich in good
bacterias for our stomach and intestines.

Preparing fermented vegetables is quite
simple and there are plenty of options in choosing what to ferment:
from cabbages, radishes, onions, carrots, cucumbers, tomatoes,
pumpkins, aubergines, sweet potatos, among others, just choose the
ones that you appreciate most, wash them, cut them into thin strips,
add a little sea salt and knead them until they release all the
juices and are soft.

After that, they must be placed in a
glass jar to complete the lactose fermentation process which will
preserve the vegetables and increase the amount of their nutrients.
The bacteria will convert glucose into lactic acid, preventing them
from spoiling and will stimulate the lactic bacilli to manufacture
vitamin C, enzymes and trace elements.

A must try for a balanced diet ...

The fermentation can be made by
choosing the simpler method (with sea salt, which inhibits the
growth of unwanted bacteria), or by choosing a more elaborated
fermentation that may take the use of water, vinegar, salt and
various spices.

For the vegetables that I prepared I
used the simple method, just adding sea salt.

Ingredients:

1 small cabbage

½ red cabbage

½ tbsp sea salt

Wash the cabbages and cut them into thin
strips.

Place them in a bowl and season with
salt (if you feel necessary, add more than the amount indicated).

Press until the cabbages releases all
the juice, reduce and are soft. This process takes about 10 minutes
and should be done by pressing firmly the ingredients.

Place the cabbages in a glass jar and
press well until they are completely submerged in the liquid. Pay
attention that the vegetables must be submerged.

Cover the jar with a cloth and leave it
in a dark place between 5 to 10 days. At this stage the container
must not be closed, just covered.

Taste and if you are already like the
flavor, seal the jar and place it in the refrigerator to use whenever you want.

I have already revealed, in one of the previous posts, how much I appreciate burdock root. As I have promised, here is some information of what I know about this super root. It is rich in calcium, potassium, vitamin C, magnesium, it purifies the blood, it is good for the skin... You name it... The first time I ate burdock I felt that my taste buds were into "nirvana". I loved it! But I must confess that here at home, my family, though they like it, they don't share the same passion as I do... If you want to try the burdock salad that I prepared, rush to Príncipe Real Bio Market, here in Lisbon, as the last ones are there to sell...

Wash the burdock and remove the skin.Cut it into thin strips and steam until it is soft but not too much.Wash the carrot, cut it into strips and steam until slightly soft.Heat a pan and add the oil. Add the burdock and mix for 2 minutes then add the carrot and combine well.Add the seeds and season it with salt. Taste and cook for 1 or 2 minutes more.Bon appétit!

Sunday, 10 February 2013

Certainly almost
all of us have witnessed some situations, especially with children
(and even adults) that make an ugly face when they see a plate of
salad in front of them.

To avoid these
episodes we have to change the routine of our taste, appreciating
certain flavors, usually requires a food re-education and especially the desire to "free" ourselves from the typical routine
of portuguese lettuce and tomato salads.

Traditionally,
salads are light and healthy dishes that can be served either on hot
or cold days, whether winter or summer. We just need to be receptive
to enjoy them, whether in main dishes, side dishes or even when
exquisitely designed to celebrate special moments.

The secret is to
choose fresh ingredients and combining them with imagination.

If you are
preparing a salad as a main dish, as I suggest here, you should add a protein according to your taste - in
this case I used tofu.

The vegetables
should be thoroughly washed and then dried with a clean cloth. When
using lettuce, wash it well and then just let it dry in a colander.

When possible,
buy organic vegetables in the markets - Lisbon has already an offer
that starts to be reasonable. Generally the vegetables are fresher
and cheaper.

My suggestion
today is a tofu salad with mustard sauce. A good sauce makes the
difference and opens the appetite of the eyes and of the mouth.

I tried to get
some warm textures and some spicy flavors, so I made a selection of
mizuna, arugula and radishes.

Mizuna is a
vegetable from Japan, also known as Japanese mustard. It has a
slightly bitter flavor it is very fresh and crunchy. I used young
leaves that I bought at the Príncipe Real bio market.

I love arugula
so I use it frequently. I appreciate its texture and the flavor which
is slightly bitter and spicy. It is rich in protein, calcium, iron
and omega 3, (believe me, proteins are found in many foods besides
animal).

If you are not a
fan of these flavors, you can always use other vegetables and keep
the base.

Tofu can also be raw, just marinated in a little soy sauce, grated garlic and a
few drops of lemon. If you choose this solution, use silk tofu.

My great
surprise last week happened on Friday, when I received a message
from Mr. Fernando Pinto to inform me that he had burdock roots for
sale, and that he was going to be at the Principe Real Bio market
on Saturday. As you can imagine, I was thrilled. It has been years
since I last ate burdock and I really like this exotic and very rich
root.

Last weekend
took place at a fast rythm: first a visit to the organic market,
after that a quick entry in Miosotis supermarket ( a bio
supermarket here in Lisbon) and finally the most delirious moment of
the day, which happens whenever I visit my favorite grocery store,
the Popat Store in Martim Moniz square, where the intense smells and
characteristic of the products exhibited acquire a unique magic.

Meanwhile , the
roots are already stored waiting for a recipe worth of their super
root status. And the fresh vegetables that I bought at the market,
made our delights in the salads we ate during the weekend.. Arugula,
mizuna, radishes and many more ...

From the
kitchen, with love, my suggestion for Valentin's day is a yam recipe
cooked with the yams that I bought at the Indian grocery store
Popat. This recipe, which is for sure as good as a class dinner in a
special restaurant, has the advantage of being cooked at home and by
that you will avoid the usual waiting queues typical of these special
days, which if you are not in a good company, will let you out of
motivation...

So, for
Valentine's day I made up a delicious menu that I am publishing in
advance so that you can have time to buy the ingredients.

Here is the
suggestion: a yam main course that I learned from my dear friend
Lais, years ago, and that I appreciate to eat in special occasions.

The yam rhizome
is a very flavorful stew that can be used in soups, purees, desserts,
among other possibilities. It is rich in protein, phosphorus and
potassium and is considered a healthy substitute for potatos.

When buying yams
note that the texture should be uniformly rough and covered with
hair. It should be firm, with no soft areas.

Serve the yam
balls with brown rice and a delicious radishe vinaigrette.

Finally, a tasty
dessert - my version of a tasty apple crumble.

Here is the
purpose: to wait in line or to have dinner in the retreat of your
home?